Oyster Mushroom Chicken (Vegan)

Learn how to make some mouth watering pseudo chicken using oyster mushrooms paired with bell peppers . It's so delicious, juicy and flavoursome that will leave you craving for more.

Course Appetisers/Snacks

Cuisine Asian, Caribbean

Prep Time 25

Cook Time 20

Total Time 45

Servings people

Calories 304kcal

Author Charla

Equipment

chopping board
2 large bowls
sterilised scissors/knife
large skillet/frying pan
Spatula
chopping board

Ingredients

1½ lb oyster mushrooms (680g)

For the marinade

2 tablespoon homemade browning sauce only use this amount if you my homemade version
¼ cup coconut aminos (60ml) can use soy(a) sauce
1½ tablespoon balsamic vinegar
1½ tablespoon maple syrup
3 tablespoon olive oil
1½ tablespoon tomato paste
1 tablespoon all purpose seasoning
1 teaspoon thyme
1 teaspoon chadon beni
1 teaspoon chinese 5 spice
½ teaspoon onion granules
½ teaspoon garlic granules
½ teaspoon chilli powder

To cook the bell peppers

2 tbsp olive oil
1 medium red bell pepper sliced
1 medium yellow bell pepper sliced
3 tablespoon water

Instructions

Use a damp kitchen towel to gently clean away any dirt.
Use scissors to trim away the stem and the base of each cluster and discard (you only want the top part of the mushroom).
Cut the remaining part of the oyster mushrooms into small pieces in a bowl and set aside.
In another large bowl, add the browning sauce, coconut aminos, balsamic vinegar maple syrup, olive oil, tomato paste, purpose seasoning, thyme, chadon beni, chinese 5 spice, onion/garlic granules, chilli powder and then whisk.
Pour the oyster mushrooms into the wet ingredients bowl.
Use a spoon to thoroughly fold the shredded mushrooms into the marinade.
Heat a large frying pan/large skillet with the 2 tablespoon of olive oil on medium heat.
Add the bell peppers and cook for a few minutes.
After a few minutes add the water, put the lid on and steam for 5 minutes.
Remove the lid and proceed to add the marinated mushrooms.
Fold them in with the bell peppers.
Allow the oyster mushrooms to cook for about 10 minutes, turning frequently to make sure the mushrooms cook through and brown. During this time there might be excess sauce in the pan, if it is too much for your liking increase the heat to evaporate any excess sauce.
After the given time, do a taste test and add pink salt if needed (I didn't add anything else).

Video

Notes

This is the link that you need for my Homemade Browning Sauce and All purpose seasoning recipe.

It is very important that you use oyster mushrooms for this recipe because they have a meaty texture to them.

If you are using store bought browning sauce then use only one teaspoon instead.

Any leftovers should be refrigerated for up to 24 hours.

You can use soya sauce instead of coconut aminos, they work both the same.

If you cannot find chadon beni, then you will need to use cilantro/coriander (UK) instead.

Oyster mushrooms are fragile and highly absorbent so it is best to follow my instructions and wipe them off with a wet cloth/kitchen towel.

Feel free to add additional vegetables to the pan i.e cauliflower, string beans, peas, broccoli etc..

Make sure you are using sterilised kitchen scisscors to shred the oyster mushrooms.

Nutrition